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目的:建立白术发酵样品中总黄酮和总多糖的含量测定方法，考察白术发酵前后总黄酮和总多糖的含量变化，为白术发酵的深入研究开发提供科学依据。方法:利用酵母菌、双歧杆菌、乳酸菌对白术进行发酵。采用紫外分光光度法在波长500 nm处，测定发酵白术中总黄酮含量。以苯酚-硫酸法显色，在490 nm处测定发酵白术中总多糖含量。结果:白术经酵母菌、双歧杆菌、乳酸菌发酵后，总黄酮含量分别提高了2.29、1.81、1.87倍，酵母菌发酵后总多糖含量降低47.89%，双歧杆菌发酵后总多糖含量提高36.41%，乳酸菌发酵后总多糖含量提高14.73%。结论:白术经酵母菌、双歧杆菌、乳酸发酵后，其总黄酮、总多糖含量变化显著，可提高有效成分相对含量。“,”Objective:To establish the content determination and study the content changes of total flavonoids and total polysaccharids in fermented n Atractmlodis macrocephalae rhizoma with different probiotics.n Methods:Atractmlodis macrocephalae rhizoma was fermented with three probiotics: yeast, lactic acid bacteria, bifidocacterium. The contents of total flavonoids and total polysaccharids in fermentation samples were determined by using UV-visible spectrophotometry at the wavelength of 510 nm and 490 nm respectively.n Results:After the fermentation with different probiotics, the content of total flavonoids increased by 2.29 times, 1.81 times and 1.87 times respectively, and the content of total polysaccharids in fermented Atractmlodis macrocephalae rhizoma increased by 36.41% and 14.73% respectively.Conclusion:After the fermentation with yeast, bifidobacterium and lactic acid, the content of total flavonoids and total polysaccharides of n Atractmlodis macrocephalae rhizoma changed significantly, which could improve the relative content of effective ingradient.n